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Guatemalan by birth, Pedro Rodriguez has been exploring the connections between seeds, plants, food, nutrition, health and diet related diseases for more than half of his life. Pedro has been vegetarian for 18 years, owner, manager and passionate chef of the vegetarian-vegan-healthy food restaurant El Infinito and a big fan and promoter of traditional gastronomy as well as the consumers to farmers local networking outreach. He is also promoter and supporter of the slow food festival in his home city Quetzaltenango, and founder of El Infinito Cultura Permanente, an urban sustainability demonstrative house.
With experience in the field of nutrition and indigenous superfoods, Pedro has created recipe books and work shops to help improve the nutritional deficit of the people with very limited resources living in the rural areas of Guatemala. He has also participated and collaborated with a number of organizations creating, improving or expanding current programs to fight malnutrition in Guatemala. I.E. Cooking classes for the indigenous people utilizing their own ingredients, indigenous superfoods from their areas and familiar to their cultures and the traditional kitchens and utensils they have. Implementing Indigenous plants like Chaya (cnidoscolus aconitifolius) or Chan (Salvia Hispanica) and Amaranth (Amaranthus) as an incredible support for improving nutrition and strengthening the immune system of the Guatemalan kids of the rural areas.
More recently Pedro has been working with Project NuMundo in the dreaming stages and planning of a great impact center that aims to contribute to the local indigenous communities of Lanquín, Alta Verapaz, Guatemala, with an educational approach to permaculture, nutrition and the hole relation of food-health seed to plate. Nutrition is in a way a part of an inner permaculture, which will always be sensitive to the qualities and quantities of our diet, but it is also ultimately a strong political posture that can have a massive and rapid impact in the ways of our society.